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Cook the shrimp- Fill a large bowl with water and add plenty of ice; set
aside. Fill a large pot halfway with water. Add 1/4 cup dill, 2 smashed
garlic cloves, a nice pinch of salt and a few grinds of pepper. Bring to a
boil, then reduce the heat to medium low and simmer until fragrant, about
5 minutes. Add the shrimp; remove the pot from the heat and let sit,
stirring occasionally, until the shrimp is pink and opaque, 2 to 3
minutes. Drain and transfer to the ice bath to cool.
Combine the remaining 1 cup dill, 1 grated garlic clove, the mayonnaise,
sour cream, yogurt, cucumber, onion, lemon zest and sugar in a large bowl.
Taste, then season with a pinch of salt and a few grinds of pepper.
Remove the shrimp from the ice bath, dry gently with a paper towel and
coarsely chop. Stir into the dressing until combined.
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